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15 minutes
8 minutes
23 minutes
- 100g quinoa
- 3 tomatoes, seeds removed, chopped
- 1 Lebanese cucumber, peeled, seeds removed, chopped
- 250.00 ml flat-leaf parsley leaves, chopped
- 21.00 gm lemon juice
- 100g baby spinach, shredded
- 40.00 ml dukkah (see note)
- 2 eggs, soft-boiled, peeled, halved
- 100ml orange juice
- 11.80 gm Dijon mustard
- For the dressing, whisk the ingredients together, season to taste, and set aside. Combine quinoa with oil, season. In a separate bowl, mix tomatoes and cucumbers. In another bowl, toss avocado with parsley, lemon juice, season.
- To assemble, evenly distribute spinach into four 300ml jars. Layer quinoa, tomato mixture, and avocado mixture on top. Drizzle with dressing and dukkah, then crown each jar with half an egg.
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